Postharvest storage temperature affects the quality and stability of red jujube and winter jujube

Red jujube ( Ziziphus jujuba Mill. cv. Hongzao) and winter jujube ( Ziziphus jujuba Mill. cv. Dongzao) are important fruit resources in China. This research systematically assessed the effects of normal- (25°C) and low-temperature (4°C) storage on the storage stability and fruit quality of red jujube and winter jujube. The results showed that 4°C low-temperature storage effectively delays postharvest quality deterioration by metabolic activity, respiration, and oxidative stress, significantly delayed the green-to-red color transition, reduced soft fruit and decay incidence, extended the shelf life by 3.5-fold (red jujube) and 5.25-fold (winter jujube) compared to 25°C storage, and effectively suppressed nutrient loss while enhancing water retention capacity. Although both varieties benefit from refrigeration, red jujube exhibits superior storage stability at 4°C, characterized by stronger retention of vitamin C (VC), higher ascorbate peroxidase (APX) activity, and greater suppression of cell wall-degrading enzymes (polygalacturonase [PG], β-glucosidase, and cellulase). In contrast, winter jujube has a total soluble solids (TSS) and carbohydrate content, resulting in higher respiratory, weight loss and cell membrane damage. Meanwhile, Principal component analysis (PCA) under both temperature conditions indicated that the differences in physiological responses between varieties were attenuated under low-temperature storage. These observations provide valuable theoretical and practical guidance to optimize postharvest storage technologies for jujube fruit. • The benefits of low-temperature storage for two important jujube varieties are systematically evaluated. • The intrinsic factors conferring superior storage performance to red jujube over winter jujube are revealed. • Low-temperature attenuates physiological differences between the varieties and reduces the impact of their inherent characteristics on storage.